首页|预包装螺蛳粉感官评价体系的建立研究

预包装螺蛳粉感官评价体系的建立研究

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  • NETL
  • NSTL
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为了对柳州预包装螺蛳粉进行客观有效的感官评价,本研究从预包装螺蛳粉的视觉、嗅觉、触觉和味觉四个方面对预包装螺蛳粉进行分析,通过调查问卷、二元对比等方法建立了柳州预包装螺蛳粉感官评价体系.该体系的感官评价指标及各指标最高得分分别为辣油色泽9分、酸味12分、咸度7分、辣度7分、米粉颜色6分、米粉软硬度9分、花生腐竹酥脆度8分、米粉光泽5分、米粉均匀度7分、花生颜色均匀度5分、汤底浓度20分、腐竹颜色5分,满分100分,一份预包装螺蛳粉的最终得分为各指标所得分之和.该研究建立的预包装螺蛳粉感官评价体系,可为预包装螺蛳粉新产品开发中感官评价提供参考依据.
Research on Establishment of Sensory Evaluation System of Prepackaged Liuzhou River Snails Rice Noodle
In order to make an objective and effective sensory evaluation of prepackaged Liuzhou river snails rice noodle,this paper analyzed the Liuzhou river snails rice noodle from the four aspects of vision,smell,touch and taste from the perspective of consumers,and established the sensory evaluation system of Liuzhou river snails rice noodle through questionnaire and binary comparison.The sensory evaluation indicators of the system and the highest scores of each index were:9 points for chili oil color,12 points for sourness,7 points for saltiness,7 points for spiciness,6 points for rice noodle color,9 points for rice noodle softness and hardness,8 points for peanut and tofu crispness,5 points for rice noodle luster,7 points for rice noodle uniformity,5 points for peanut color uniformity,20 points for soup concentration,and 5 points for yuba color.The full score was 100 points.The final score of a prepackaged snail rice noodle was the sum of the scores obtained by each index.The sensory evaluation system of prepackaged snail rice noodles established in this study can provide reference for sensory evaluation in the development of new prepackaged snail rice noodle products.

prepackaged Liuzhou river snails rice noodlequestionnairesensory evaluation system

卿明义、林琳、钟璇、兰盈、梁舒韵、黄海、崔娜、徐盛、叶银凤、高增慧、陈清清、熊建文

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柳州工学院食品与化学工程学院,柳州 545616

柳州市螺蛳粉植物源性配料研究重点实验室,柳州 545616

柳州市特色食品风味与品质控制工程技术研究中心,柳州 545616

柳州市质量检验检测研究中心,柳州 545001

广西美申园食品科技集团有限公司,柳州 545112

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预包装螺蛳粉 调查问卷 感官评价体系

广西高校中青年教师科研基础能力提升项目大学生创新创业训练计划项目大学生创新创业训练计划项目广西高校中青年教师科研能力提升项目广西教育科学"十四五"规划 2021年度高校创新创业教育专项课题企业委托项目

2023KY1778S2022136390462020136390632021KY17092021ZJY1527

2024

10.3969/j.issn.1674-506X.2024.01-012

食品与发酵科技
四川省食品发酵工业研究设计院

食品与发酵科技

CSTPCD
影响因子：0.508
ISSN：1674-506X
年,卷(期)：2024.60(1)
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